When the first thing you see on the menu is the Farmer Bag (caramelized gala apples, candied walnuts, boursin cheese and honey gastrique), you know you’re in for an atypical ski resort dinner. Starters such as the short rib pasties, basted with beef drippings, stoke the palate. Or go lighter with the tangy Autumn Harvest salad, with warm squash, chicory and roasted pumpkin seeds. Ingredients for all the main courses come from within 200 miles of the resort, including the falling-of-the-bone Osso Bucco and the pleasingly pink Columbia River salmon atop of a bed of creamy gnocchi. Too bad you can’t ski it off until tomorrow.